4. Let cool; refrigerate for 1 to 2 hours or until set. Break into chunks for serving.

Tip: Homemade pumpkin pie spice can be made by combining 3 parts ground cinnamon with 1 part each ground nutmeg, allspice and ginger.

Nutrition Facts

Per 1 cup

Calories 330

Fat 18g

Saturated Fat 10g

Cholesterol 15mg

Sodium 230mg

Carbohydrate 37g

Fiber 1g

Sugars 30g

Protein 4g

Coconut Curry Cashew Popcorn

Yields 10 cups

Ingredients

10 cups popped popcorn

2 cups cashews

1/2 cup flaked coconut

1/2 cup (1 stick) butter

1/2 cup sugar

1/4 cup honey

1 tablespoon mild curry powder

1/2 teaspoon baking soda

Directions

Preheat oven to 300 degrees F. Place popcorn, cashews and coconut in a large bowl; set aside.

Heat butter, sugar and honey in a medium saucepan. Stir mixture over medium heat until it begins to boil. Boil 2 minutes without stirring. Remove from heat and stir in curry powder and baking soda (mixture will foam).

Pour syrup over popcorn mixture in bowl and stir until evenly coated. Pour mixture onto a large, rimmed baking sheet or roasting pan lined with foil and sprayed with nonstick spray. Bake 30 minutes, stirring twice during baking time. Stir mixture a few times as it cools on baking sheet. Store in an airtight container.

Cranberry-Orange Caramel Corn

Yields 10 cups

Ingredients

10 cups popped popcorn

1 cup dried cranberries

1/2 cup whole almonds

1/2 cup (1 stick) butter

1/2 packed brown sugar

1/4 cup corn syrup

2 tablespoons frozen orange juice concentrate, undiluted

1 teaspoon orange or vanilla extract

1/2 teaspoon baking soda

Directions

Preheat oven to 300 degrees F. Place popcorn, cranberries and almonds in a large bowl; set aside.

In a medium saucepan heat butter, brown sugar, corn syrup and orange juice concentrate over medium heat until butter is melted. Bring to a boil and boil 2 minutes. Remove from heat. Stir in extract and baking soda (mixture will foam).

Place chopped chocolate in a microwave-safe bowl and heat in microwave 1 minute. Stir to melt; microwave an additional minute. Stir until chocolate is melted and smooth. Pour melted chocolate over popcorn mixture. Mix until well coated and spread in an even layer into prepared pan. Cool at room temperature until firm (or refrigerate). Cut into squares to serve. Store in an airtight container.

Spicy Cajun Popcorn and Nuts

Here’s a Thanksgiving Feast — popcorn style!

Yields 9 1-cup servings

Ingredients

8 cups popped popcorn

1/2 cup toasted, coarsely chopped pecans

1/2 cup peanuts

1/4 cup (1/2 stick) butter or margarine, melted

1/4 teaspoon each: dry mustard, garlic powder

1/8 teaspoon cayenne pepper

Directions

Place popcorn and nuts in large bowl.

In small microwave-safe bowl, microwave butter on HIGH until melted, about 30 seconds.